PLAIN ICE CREAM

To serve with or without hot sauces.

Mix the eggs with the sugar, then scald the milk and turn it over them. Place the whole on the fire in a double boiler and cook for a few minutes to set the eggs, but not so long that the mixture thickens like a custard. Remove from the fire and add the cream and vanilla. When it is cold, freeze and mold it.

HOT CHOCOLATE SAUCE FOR ICE CREAM

Put four squares of unsweetened chocolate into a saucepan. Set the saucepan into a second one containing hot water, let the chocolate melt on the dry pan, then remove it and stir in first a cupful of sugar and then half a cupful of hot water. Return it to the fire and stir until the sugar is dissolved and the mixture is smooth, then cook without stirring until a little dropped into cold water can be taken up and rolled into a ball between the fingers. Do not let it cook any farther, but keep the pan in hot water until ready to serve, then turn it into a hot sauce-dish. It will harden and form a crust when turned over the cream.

It is essential to prepare it exactly as directed. If the chocolate is not first melted on a dry pan it will be grainy, and if the water is added first it will harden.

HOT MAPLE SAUCE FOR ICE CREAM

Mix half a cupful of cream with two cupfuls of maple syrup and let it cook without stirring until it threads, or a little dropped into water can be taken up and rolled into a soft ball between the fingers. Do not let it cook any farther, but set the pan in hot water and keep it warm until the moment of serving.

STRAWBERRY ICE CREAM

Mix the crushed berries with half of the sugar and let them stand for several hours, then squeeze out the juice.

Scald the milk with the other half of the sugar, let it cool, half freeze it, then add the cream and the fruit juice and finish the freezing.

MELON ICE CREAM

Scrape out the soft center of a muskmelon, press it through a colander, add half the sugar to it, and let it stand several hours, then strain out the juice.

Scald the milk with the other half of the sugar, let it cool, mix in the cream and half freeze it, then add the melon juice and finish the freezing. Serve it in the melon rind or mold it. To mold, line a melon-mold with a layer one inch thick of the frozen cream, colored green, and fill the center with the plain cream.

PEACH ICE CREAM

Add half of the sugar to the peach pulp and let it stand for two or three hours, then press it again through a sieve or colander.

Scald the milk with half of the sugar, let it cool, half freeze it, and then add the cream and peach pulp and finish freezing.

WATER-ICES

Express the juice from any fruit, dilute it with a little water, or leave it pure, make it very sweet with sugar, or, preferably, sugar syrup, and add a very little lemon juice. Freeze the mixture.

Syrup from preserve-jars, diluted to the right degree, makes good water-ice.

Water-ices are difficult to mold, so it is better to serve them in glasses or in individual dishes.

LEMON ICE

Boil the sugar and water for ten minutes, then add the fruit juice, strain it, and when it is cold freeze it.

Boil the sugar and water for ten minutes, add the fruit juice, strain it, and when it is cold freeze it.

STRAWBERRY ICE

Crush the berries and let them stand in part of the sugar for two to three hours, then strain out the juice. Boil the water with the rest of the sugar for ten minutes, add the fruit juice, and when it is cold freeze it by turning the crank for five minutes, then stopping for five minutes, and so on until it is frozen. Serve in individual glasses.

APRICOT ICE

Chop, mash, and press through a sieve a canful of California canned apricots. To the pulp add the juice from the can, two cupfuls of water, and enough sugar to make it quite sweet. Freeze and serve in glasses.

PINEAPPLE ICE

Cut off the top of a pineapple and take out the center, being careful to leave the rind uninjured. Grate the pineapple, and to the pulp and juice add a cupful of water, the juice of a lemon, and enough sugar to make it very sweet, as it loses sweetness in freezing. Freeze it and serve it in the shell of the pine.

Half fill glasses with mixed fruits cut in pieces, using any combination of summer or winter fruits that may be convenient, such as oranges, bananas, grapes, canned peaches, canned cherries, and candied cherries; or fresh peaches and pears, grapes, and preserved strawberries; or fresh strawberries and cherries and sweet apples. Cover the fruit with a water-ice made of any fruit juice.

Serve as an ice for dessert, or serve in small glasses as a sherbet before the game course. In the latter case a mixture of oranges, grape-fruit, and grapes with lemon or orange ice would be suitable, and a teaspoonful of rum or sherry should be poured over the ice just before serving.

CAFÉ FRAPPÉ

To a quart of strong coffee add a pint of cream or milk and a cupful of sugar; freeze it and serve it in glasses, or freeze the sweetened coffee and serve it in glasses with whipped cream on top. In the latter case the coffee must not be quite as strong as when mixed with the cream.

Note.—For other ices, parfaits, and directions for freezing, see “Century Cook Book,” page 488.